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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
Nadya Mara Adelina, He Wang, Ligang Zhang, et al.
Food Research International (2020) Vol. 140, pp. 110026-110026
Closed Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
Xiya Feng, Hongwei Wang, Zhirong Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131671-131671
Closed Access | Times Cited: 136
Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying
Yuanyuan Huang, Yu Sun, Arshad Mehmood, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106055-106055
Closed Access | Times Cited: 12
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
Guozheng Wei, Meiling Dan, Guohua Zhao, et al.
Food Chemistry (2022) Vol. 405, pp. 134814-134814
Closed Access | Times Cited: 54
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
Huan Liu, Teng Hui, Fei Fang, et al.
Meat Science (2021) Vol. 184, pp. 108689-108689
Closed Access | Times Cited: 53
Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics
Shouhui Wei, Lijuan Wei, Bojie Xie, et al.
Food Chemistry (2024) Vol. 457, pp. 140128-140128
Closed Access | Times Cited: 7
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics
Xiongwei Yu, Bin Li, Hui Ouyang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101108-101108
Open Access | Times Cited: 6
Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
Gema Cascos, Ismael Montero Fernández, Jhunior Marcía, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 768-768
Open Access | Times Cited: 6
1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines
Rui Zhang, Ze Miao, Xie Shuang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 185-185
Open Access
Quantitative Determination of Pyridine Content in Crustacean Tissues and Marine Sediments by Headspace Gas Chromatography/Tandem Mass Spectrometry (HS-GC-MS/MS)
Sara Losada, Euan P. Pitchers, Kerry Potter, et al.
Analytical Letters (2025), pp. 1-17
Open Access
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
Qiyong Guo, Nadya Mara Adelina, Jintao Hu, et al.
Food Control (2021) Vol. 134, pp. 108711-108711
Closed Access | Times Cited: 44
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
J. Madhusudhana Rao, Fan‐Bing Meng, Yun‐Cheng Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4218-4228
Closed Access | Times Cited: 32
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
Jing Yu, Kuan Lu, Jiwei Zi, et al.
Food Chemistry (2022) Vol. 393, pp. 133393-133393
Closed Access | Times Cited: 30
Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS
Chunbo Guan, Tingting Liu, Quanhong Li, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 446-446
Open Access | Times Cited: 29
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 14
Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions
Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, et al.
Food Chemistry (2024) Vol. 446, pp. 138907-138907
Closed Access | Times Cited: 5
Defects recognition of pine nuts using hyperspectral imaging and deep learning approaches
Dongdong Peng, Jin Chen, Jun Wang, et al.
Microchemical Journal (2024) Vol. 201, pp. 110521-110521
Closed Access | Times Cited: 4
Recent Advancement and Prospects of Novel Nanomaterial-Based Solid-Phase Extraction (SPE) Techniques
Qamar Salamat, Ф. Н. Татардар, Rasoul Moradi, et al.
Analytical Letters (2024), pp. 1-41
Closed Access | Times Cited: 4
Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
Qing Guo, Shuai Xu, Hua‐Min Liu, et al.
Food Chemistry X (2022) Vol. 16, pp. 100483-100483
Open Access | Times Cited: 25
Recent advances in solid phase microextraction with various geometries in environmental analysis
S. Keerthana, Gouri Illanad, Swikriti Saket, et al.
RSC Advances (2024) Vol. 14, Iss. 38, pp. 27608-27621
Open Access | Times Cited: 3
Electronic nose for the detection and discrimination of volatile organic compounds: application, challenges, and perspectives
Yanchen Li, Zike Wang, Tianning Zhao, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 180, pp. 117958-117958
Closed Access | Times Cited: 3
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation
Dong-Yu Shen, Meng-ke Li, Huanlu Song, et al.
LWT (2021) Vol. 147, pp. 111559-111559
Closed Access | Times Cited: 26
Quantitative analysis and early detection of postharvest soft rot in kiwifruit using E-nose and chemometrics
Yujiao Wang, Chengxin Fei, Dan Wang, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4462-4472
Closed Access | Times Cited: 10
Real-Time Monitoring of Miniaturized Thermal Food Processing by Advanced Mass Spectrometric Techniques
Leopold Weidner, Daniel Hemmler, Michael Rychlik, et al.
Analytical Chemistry (2023)
Closed Access | Times Cited: 8
Novel high energy media mill produced macadamia butter: Effect on the physicochemical properties, rheology, nutrient retention and application
Xixiang Shuai, Taotao Dai, Roger Ruan, et al.
LWT (2023) Vol. 178, pp. 114606-114606
Open Access | Times Cited: 8
Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa
Xiaojun Shen, Xiaoqing Niu, Yaodong Yang, et al.
Food Chemistry (2023) Vol. 439, pp. 138035-138035
Closed Access | Times Cited: 8
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